RECIPES

from New Brunswick’s Mermaid, Crystal Richard  Servings: 2 servings INGREDIENTS 1 cup of cooked New Brunswick Coldwater Shrimp  1 baguette or 2 croissants or 2 hot dog buns – you pick! Fresh dill – use as much or as little as you’d like Fresh chives – use as much or as little as you’d like […]

from Dreena’s Kind Kitchen Calling all avocado lovers! Use as is for an all-around rich yet punchy dressing. Or, amp up the seasonings (as noted) for an avocado-based “kind” Caesar dressing. Either way, this recipe will guac your world! Makes about 1½ cups Ingredients: 3/4 cup avocado flesh (about 1 medium avocado) 1/2–1 teaspoon Dijon

from Honey Although these little skewers make for a great cocktail item, they can easily be made larger and served as a starter or part of a buffet. Makes 24 skewers Serves 6-8 as an appetizer Ingredients 2 boneless, skinless chicken breasts, each cut into 12 (1-inch) cubes 1 ½ lb lean pork leg, cut

(or chicken/pork/tempeh) from Beary Berry Honey  This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal. Ingredients: 500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″ — Marinade —1 tsp cornstarch1

from Culinary Herbs Haydari (hay-dar-ee) is a Turkish yogurt sauce or dip, delicious as meze (appetizer), with meat kebabs, meatballs called kofte and pita bread.  Prepare sauce a couple of hours ahead of time for best flavour. Makes 4 servings Ingredients: 2 pounds whole “rainbow” carrots (about 2 bunches, approximately 12 carrots) 1 tablespoon sunflower

from Jennifer Robson, The Gown My mother made a version of this in the 1970’s; I have updated it with ingredients that are readily available today, if not necessarily to cooks of 1947.  This is the dish that came to mind when I tried to think of something that Miriam would have made, and though

from Seasoned Plate This is a take on an Italian classic.  It’s rich and creamy, versatile, and very delicious.  Let’s learn how to make fancy restaurant quality meals at home! Serves: 2 people Prep time: 15 minutes Cook time: 30 minutes Ingredients: 6 large Sea Scallops (3 per person) – this can be substituted with

from Gastro Grilling I love burgers!  I love ‘em so much I wrote a whole book on the subject.  I even went as far as securing a Guinness Book of World Records entry for the World’s Largest Commercially Available Hamburger.  At the time, my record stood at 590 pounds (268 kg).  https://www.worldrecordacademy.com/food/largest_hamburger_world_record_set_by_Chef_Ted_Reader_101685.htm#:~:text=Largest%20Hamburger%20%2D%20world%20record%20set%20by%20Chef%20Ted%20Reader&text=TORONTO%2C%20Canada%20%2D%2D%20Chef%20and,record%20for%20the%20Largest%20Hamburger.  For me, the

from Lawrence Hill I make cornbread a few times a year for the people I love. I seem incapable of following a recipe, but since I have made many adjustments over the years, I do follow it now. I love it because: a) I have not tasted better cornbread; and b) it reminds me of

from Titanic: The Cookbook Honey brings a gentle, not overpowering, sweetness to this dish. You can prepare the salmon parcels earlier in the day and refrigerate. This would also be a perfect light meal for lunch, served with a small side salad and fresh crusty bread. Salmon: Tin foil, 4 squares 10 x 10 inch